You are in > > > Le Chef Lists 100 of The Best Chefs in the World Le Chef Lists 100 of The Best Chefs in the World on January 30, 2015 A list of the 100 Best Chefs in the World has been created by the French magazine Le Chef. The magazine polled over 500 two-to-three Michelin starred chefs around the world and asked them each to provide five names of chefs they thought represented the best of the cooking profession and which chefs and restaurants they would like to see on a list of the 100 best in the world. Paul Bocuse - who was celebrated at his bi-annual Bocuse d’Or cooking competition this week - features in the top ten section of the list alongside five other French chefs: Pierre Gagnaire, Michel Bras, Eric Frechon, Alain Ducasse and Yannick Alleno. Two chefs in the the top ten come from the USA: Daniel Humm and Thomas Keller - and the final two are made up by Spain with Joan Roca and Japan with chef Seiji Yamamoto. In the top 50 section of the list features a great mix of chefs from all over the world: René Redzepi in Denmark, Enrico Crippa and Massimo Bottura in Italy, Andreas Caminada from Switzerland to name just a few.

Below is a list of the top ten chefs and their nominated restaurants, in no particular order, as well the following 40 chefs and restaurants. You can see the whole list of 100 best chefs in the world broken down by top 10, Top 50 and Top 100 on the Le Chef site.ragnarok online how to get sushi Best chefs in the world - top 10mori sushi menu london Pierre Gagnaire, Restaurant Pierre Gagnaire - Francebuy japanese tableware melbourne Paul Bocuse - Restaurant Paul Bocuse - Franceichiban sushi menu in lebanon Joan Roca - El Celler de Can Roca - Spainfeng sushi online menu

Thomas Keller - Per Se - USA Alain Ducasse - Louis XV - Monaco Michel Bras - Restaurant Michel Bras - France Eric Frechon - Epicure - France Yannick Alleno - Ledoyen - France Seiji Yamamoto - Nihon Ryori Ryugin - Japan Daniel Humm - Eleven Madison Park - USAsushi zutaten online bestellen Best chefs in the world - top 50delivery order sushi tei Emmanuel Renaut, Flocons de Sel - France Martin Beratesagui, Restaurant Martin Beratesagui - Spain Harald Wohlfahrt, Schwarzwaldstube - Germany Joel Robuchon, l'Atelier de Joel Robuchon - France Benoit Violier, Hotel De Ville Crissier - Swizterland Michel Troisgros, Restaurant Troisgros - France Alain Passard, L'Arpege - France Christian Bau, Victor's Gourmet - Germany Joachim Wissler, Vendome - Germany

Arnaud Donckele, Residence De La Pinede - France René Redzepi, Noma - Denmark Gert De Mangeleer, Hertog Jan - Belgium Christian Jurgens, Uberfahrt - Germany Peter Goossens, Hof Van Cleve - Belgium Gerald Passedat, Le Petit Nice - France Jiro Ono, Jiro Honten - Japan Pascal Barbot, L'Astrance - France Heston Blumenthal, The Fat Duck - UK Massimo Bottura, Osteria Francescana - Italy Regis Marcon, Restaurant Regis et Jacques Marcon - France Paul Pairet, Ultraviolet - China Gilles Goujon, Auberge Du Vieux Puits - France Enrico Crippa, Piazza Duomo - Italy Guy Savoy, Restaurant Guy Savoi - France Tetsuya Wakuda, Tetsuya's - Australia Daniel Boulud, Restaurant Daniel Boulud - USA Jean-François Piege, Restaurant J.-F. Sven Elverfeld, Aqua - Germany Massimiliano Alajmo, Le Calandre - Italy Jonnie Boer, De LIbrije - The Netherlands Nadia Santini, Dal Pescatore - Italy Eric Pras, Maison Lameloise - France

Enrico Cerea, Da Vittorio - Italy Grant Achatz, Alinea - USA Marc Haeberlin, Auberge De L'Ill - France Andoni Luis Aduriz, Mugaritz - Spain Anne-Sophie Pic, Maison Pic - France Jacob Jan, Boerma De Leest - The Netherlands Andreas Caminada, Schauenstein Schloss - Switzerland Corey Lee, Benu - USACreated to provide the opportunity for culinary enthusiasts to take cooking classes with professional chefs, the Bleu Ribbon Kitchen Workshops provide a hands-on experience making recipes featured in high-end restaurants. These classes are taught by our chef instructors with help from our talented students in order to provide you with one-on-one guidance as you explore new cuisine and techniques in a commercial kitchen. The Bleu Ribbon Kitchen offers workshops that run 2, 3, or 5 days—as well as a single day, Saturday course. The recipe oriented cooking classes teach everything from soups and chowders to Parisian brunches and all-American diner pies.

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